Celiac disease

This genetic autoimmune disease involves a congenital disorder of food absorption and intestinal function, characterized by atrophy of the small intestine mucosa. This gluten-related disease, also known as gluten-sensitive enteropathy, results from gluten, a protein found in cereal grains like wheat, rye, barley, and oats. Ethanol extraction separates this protein into two fractions: glutenin and gliadin. Specific peptidases hydrolyze gliadin, and their deficiency is a crucial factor in gluten-related disease. Gluten proteins trigger an autoimmune response involving T lymphocytes. These proteins include gliadins and glutenins (in wheat), hordeins (in barley), and secalins (in rye). Digestive enzymes do not fully break down these proteins, allowing them to penetrate the intestinal wall. Tissue transglutaminases then break them down into glutamine acids, which bind to specific receptors on antigen-presenting cell surfaces, triggering an inflammatory reaction in the body.

Celiac disease can affect individuals at any age, but it is most commonly detected in infants when cereals are introduced into their diet. Earlier beliefs suggested the disease was more common in men, but current scientific research confirms equal prevalence among men and women. Previously, people thought celiac disease affected only one in 1500 individuals. However, with more accurate and faster diagnosis now available, scientific studies show that even 1 in 300 people suffer from celiac disease. Additionally, certain regions have a much higher prevalence of this disease.